Inter-relationship between electrophoretic characteristics of pseudocereal and cereal proteins and their microscopic structure for possible substitution based on nutritional evaluation

References

• Abrew M, Hernandez M, Castillo A, Gonzalez I, Gonzalez J, Brito O. Study of the complementary effect between the proteins of wheat and amaranth. Nahrung Food 1994; 38: 82–86
   Google Scholar
• Barba de la Rosa AP, Parades-López O, Viroben G. Fractionation procedure, electrophoretic characterization, and amino acid composition of amaranth seed proteins. J. Agric. Food Chem. 1992; 40: 931–936
   Web of Science ®Google Scholar
• Batterman-Azcona SJ, Lawton JW, Hamaker BR. Microstructural changes in zein proteins during extrusion. Scanning 1999; 21: 212–216
   Web of Science ®Google Scholar
• Bressani R, Garcia-Vela LA. Protein fractions in amaranth grain and their chemical characterization. J. Agric. Food Chem. 1990; 38: 1205–1209
   Web of Science ®Google Scholar
• Camden BJ, Morel PCH, Thomas DV, Ravindran V, Bedford MR. Effectiveness of exogenous microbial phytase in improving the bioavailabilities of phosphorus and other nutrients in maize-soya-bean meal diets for broilers. Animal Sei 2001; 73: 289–297
   Web of Science ®Google Scholar
• Charalampopoulos D, Wang R, Pandiella SS, Webb C. Application of cereals and cereal components in functional foods: a review. Int. J. Food Microbiol. 2002; 79: 131–141
   PubMed Web of Science ®Google Scholar
• Cremer DR, Kaletunc G. Fourier transform infrared microspectroscopic study of the chemical microstructure of corn and oat flour-based extrudates. Carb. Polym. 2003; 52: 53–65
   Web of Science ®Google Scholar
• Enamuthu J, Crites SG, Swanson BG. Microstructure of black, green and red gram. Food Struct. 1993; 12: 155–162
   Web of Science ®Google Scholar
• Escobar B, Estevez AM, Tepper A, Aguayo M. Nutritional characteristics of cereal and peanut bars. Arch. Latinoamericanos Nutr. 1998; 48: 156–159
   PubMed Web of Science ®Google Scholar
• Fernandes SM, Wang SH, Cabral LC, Borges JTD. Chemical characterization of dehydrated rice and soybean water-soluble extracts. Pesquisa Agropecuaria Bras. 2000; 35: 843–847
   Web of Science ®Google Scholar
• Friedman M. Nutritional value of proteins from different food sources. A review. J. Agric. Food Chem. 1996; 44: 6–29
   Web of Science ®Google Scholar
• Gorinstein S, Arnao De Nue I, Arruda P. Alcohol- soluble and total proteins from amaranth seeds and their comparison with other cereals. J. Agric. Food Chem. 1991; 39: 848–850
   Web of Science ®Google Scholar
• Gorinstein S, Jaramillo NO, Medina OJ, Rodrigues WA, Tosello GA, Parades-López O. Evaluation of some cereals, plants and tubers through protein composition. J. Prot. Chem. 1999; 18: 687–693
   PubMedGoogle Scholar
• Gorinstein S, Pawelzik E, Delgado-Licon E, Haruenkit R, Weisz M, Trakhtenberg S. Characterization of pseudocereal and cereal proteins by protein and amino acid analyses. J. Sci. Food Agric. 2002; 82: 886–891
   Web of Science ®Google Scholar
• Higuchi W, Fukazama C. A rice glutelin and a soybean glycinin have evolved from a common ancestral gene. Gene 1987; 55: 245–253
   PubMed Web of Science ®Google Scholar
• Konishi Y, Nakamara R, Sugimoto Y, Fujimori K. Transmission electron microscopy of protein bodies in the Amaranthus cruentus seed embryo. Biosci. Biotech. Biochem. 1995; 59: 2140–2142
   PubMed Web of Science ®Google Scholar
• Krishnan HB. Evidence for accumulation of the beta- subunit of beta-conglycinin in soybean [Glycine max (L) Merr.] embryonic axes. Plant cell Rep. 2002; 20: 869–875
   Web of Science ®Google Scholar
• Lacroix M, Le TC, Ouattara B, Yu H, Letendre M, Sabato SF, Mateescu MA, Patterson G. Use of gamma- irradiation to produce films from whey, casein and soya proteins: structure and functionals characteristics. Radiat. Phys. Chem. 2002; 63: 827–832
   Web of Science ®Google Scholar
• Laemmli UK. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 1970; 227: 680–685
   PubMed Web of Science ®Google Scholar
• Landry J, Moreaux T. Hetèrogènèite des glutèlins du grain de mais: Extraction selective et composition en acides aminès des trois fractions isolèe. Bull. Soc. Chim. Biol. 1970; 52: 1021–1037
   PubMedGoogle Scholar
• Landry J, Delhaye S, Damerval C. Improved method for isolating and quantitating alpha-amino nitro- gen as nonprotein, true protein, salt-soluble proteins, zeins, and true glutelins in maize endosperm. Cereal Chem. 2000; 11: 620–626
   Web of Science ®Google Scholar
• Majamaa H, Moisio P, Holm K, Turjanmaa K. Wheat allergy: diagnostic accuracy of skin prick and patch tests and specific IgE. Allergy 1999; 54: 851–856
   PubMed Web of Science ®Google Scholar
• Marcone MF. First report of the characterization of the threatened plant species Amaranthus pumilus (Sea- beach Amaranth). J. Agric. Food Chem. 2000; 48: 378–382
   PubMed Web of Science ®Google Scholar
• Millward DJ. The nutritional value of plant-based diets in relation to human amino acid and protein requirements. Proc. Nutr. Soc. 1999; 58: 249–260
   PubMed Web of Science ®Google Scholar
• Nkonge C, Balance GM. A sensitive colorimetric procedure for nitrogen determination micro-Kjeldahl digests. J. Agric. Food Chem. 1982; 30: 416–420
   Web of Science ®Google Scholar
• Prasanna BM, Vasal SK, Kassahun B, Singh NN. Quality protein maize. Curr. Sci. 2001; 81: 308–1319
   Google Scholar
• Puppo MC, Anon MC. Structural properties of heat-induced soy protein gels as affected by ionic strength and pH. J. Agric. Food Chem. 1998; 46: 3583–3589
   Web of Science ®Google Scholar
• Rodriguez PB, Rostagno HS, Albino LFT, Gomes PC, Barbosa WA, Nunes RV. True digestible amino acids of the millet, corn and corn byproducts, determined with cecectomized adult cockerels. Rev. Bras. Zoo. Braz. J. Animal Sci. 2001; 30(suppl.): 2046–2058
   Web of Science ®Google Scholar
• Saadoun-Cousin C, Paty E, Scheinmann P. Wheat flour allergy. Rev. Francois Allergol. Immunol. Clin. 2002; 42: 583–594
   Google Scholar
• Shewry PR, Halford NG. Cereal seed storage proteins: structures, properties and role in grain utilization. J. Exp. Botany 2002; 53: 947–958
   PubMed Web of Science ®Google Scholar
• Simonato B, Pasini G, Giannattasio M, Peruffo ADB, De Lazzari F, Curioni A. Food allergy to wheat products: the effect of bread baking and in vitro digestion on wheat allergenic proteins. A study with bread dough, breadcrumb, and crust. J. Agric. Food Chem. 2001; 49: 5668–5673
   PubMed Web of Science ®Google Scholar
• Wood DF, Venet C, Berrios JD. Microstructure of the processing of black beans (Phaseolus vulgaris L.) from puree to drum-dried flakes. Scanning 1998; 20: 335–344
   Web of Science ®Google Scholar
• Yuno-Ohto N, Maeda H, Okada M, Ohta H. Heat- induced gels of rice globulin: comparison of gel properties with soybean and sesame globulins. J. Food Sci. 1994; 59: 366–370
   Web of Science ®Google Scholar